1 cos lettuce
1 avocado, sliced
1/2 cucumber, sliced
1 bunch of asparagus, tough ends snapped off and cut into three
1/2 cup frozen peas, defrosted
1 fennel bulb, finely sliced
1/4 cup parsley leaves, roughly chopped
1/4 cup basil leaves, roughly chopped
1 small bunch of chives, finely chopped
150 grams cow or goat feta, crumbled
1/4 cup good quality olive oil
2 tablespoons apple cider vinegar
1 clove garlic, minced
2 tablespoons of dukkah, optional
Bring a small saucepan of water to the boil. Add the asparagus and simmer for 2 minutes. Drain and fill the pot with cold water. Add the frozen peas and set aside for 5 minutes or until asparagus has cooled and peas have defrosted.
Wash cos lettuce leaves and place in a large serving bowl. Add remaining green salad ingredients and top with crumbled feta and pomegranate seeds.
In a jar, combine the dressing ingredients, shake well then pour over salad. Season with salt and pepper and sprinkle over dukkah.